My mom, Jean Sampson, was a singing and piano teacher in Langley for 30 years, from 1950 to 1980.
She taught six days a week, so didn’t have spare time to bake. Dessert only appeared on very special occasions.
This delicious saucy lemon pudding was a real treat in our house when I was growing up, as my mom only made it when my older sisters, Margaret, Claire and Vicki, were coming home for visits.
It continues to be a special occasion recipe for my sisters and me.
from Diane Gendron, president of Bard in the Valley
Mom’s Saucy Lemon Pudding
Cream:
• 2 tbsp butter
• 1 cup white sugar
Add:
• 2 tbsp (heaping) flour
• Juice and rind of 1 medium lemon
Add:
Beaten yolks of 2 eggs
• 1 cup of milk
Fold in:
• Egg whites from 2 eggs
Pour into buttered dish
Set the dish in the oven in a water bath
Bake at 325 F for approx. 30 minutes.
Note:
To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan.